- Water
- Knorr (chicken bouillon) Yellow Onion
- Oil (I like Grapeola)
- Yellow Onion (chopped)
- Chicken Breast (maybe about 4 breasts, cut into small pieces)
- Salt & White Pepper (of black if you must)
- Mahatma Rice (the only one I ever use)
- Saffron (flavoring and makes the rice yellow)
I don't know how many people you are cooking for, I usually cook as if i was cooking for an army! But you don't have to! Start with how much rice you want to make...let's go with 3 cups of rice, set aside, not in water.
Now, put about 8-9 cups of water in a pot, add appropriate amount of bouillon and boil.
Chop onion, add oil to pot and sautee onions. If you like onion you might want to add a bit more (maybe another half). Now add chicken breast and cook with onion, add a bit salt and pinch of white pepper or black pepper if you like it. Once this is cooked...
Add 1 cup rice, and a 1 cup chicken broth, 1c rice, 1c broth, 1c rice, 1c broth to chicken/onion mixture mixing after every addition. I know if seems crazy, but there must be a trick to the one and one thing, that's what my nona taught me :)
Now add 3 more cups of broth. (in total 6 cups, rice and broth ratio is always 2:1, alter according to how much rice you are using)
Now add the saffron to the pot, stir and reduce heat to a simmer. Check it a few times to make sure it isn't sticking to the bottom. Test the rice when you see the water is being consumed, if the rice is still not done add a bit of broth, a little at a time, until the rice absorbs it.
That's all folks!!! Enjoy!
